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pnoon
07-19-2011, 06:42 PM
I used London Broil for the meat.
I froze the meat for ~ 2 hours. Makes it much easier to slice.
Placed the meat and marinade in a zip lock bag and refrigerated overnight.
I removed the meat from the marinade and let air dry on oven racks for ~90 minutes.
Dried on the smoker @ 200 for 2 hours.

I had 5 pounds of meat which I split 3 ways for different marinades.

Mexican
cup water
cup Worcestershire sauce
2 tsp salt
2 tsp sugar
4 cloves garlic crushed
tsp Tabasco
2 tsp ground cumin
1 Tbsp chili powder

Comments:
Recipe says this is for 3 lbs of meat. I marinated just under 2 pounds and thought the volume of marinade was a bit low. I would increase the proportion by 50% or even double it.
Next time I make it, I want it to be a bit spicier. I may add some red pepper flakes and/or more Tabasco. Possibly some cayenne.

Pickled Jerky
1 cup orange juice
1 cup Worcestershire sauce
1 cup soy sauce
cup brown sugar
2 tsp garlic powder
tsp black pepper
1 tsp mustard powder
1 tsp onion powder
1 tsp mustard seed ground or crushed
1 tsp celery seed ground or crushed

Comments:
Recipe says this is for 5 lbs of meat. I cut the proportions in half and marinated just under 2 pounds. I thought the volume of marinade was just right.
I used whole mustard seed and it worked fine.

Honey BBQ Jerky

1/3 cup honey
1/2 cup ketchup
1/4 cup butter
1 tbsp apple cider vinegar
2 tsp Dijon mustard
2 tbsp brown sugar
1 tbsp soy sauce
1 mashed garlic clove
1 tsp chili powder
Simmer on the stove for about 5 minutes to let the butter melt and flavors incorporate.

Comments:
I think I simmered this marinade for a bit too long and it got thick like BBQ sauce. Worked fine and tasted great. I just think it should have been a bit thinner in consistency
Recipe says this is for 1-1 lbs of meat. I marinated just under 2 pounds. I thought the volume of marinade was just right.

Bill86
07-19-2011, 06:46 PM
Interesting....I think I might try that honey BBQ recipe, sounds tasty :dr

Kreth
07-19-2011, 07:09 PM
Interesting....I think I might try that honey BBQ recipe, sounds tasty :dr
:tpd: Sounds delicious!
Posted via Mobile Device

Col. Kurtz
07-19-2011, 07:14 PM
Beef jerky pass? :dr

Mattso3000
07-19-2011, 07:15 PM
I like that Mexican recipe, might try that with a substitution of sriracha for tabasco and a pinch of habanero powder.

Bill86
07-19-2011, 07:16 PM
Beef jerky pass? :dr

Excellent idea, or the sale of beef jerky in the WTS forum. :D

hammondc
07-19-2011, 07:18 PM
OHHHHHHH YEAH! I am trying this.

pnoon
07-19-2011, 07:40 PM
All 3 were delicious.

I like that Mexican recipe, might try that with a substitution of sriracha for tabasco and a pinch of habanero powder.

Rooster sauce FTW! Great idea. :tu

T.G
07-19-2011, 08:59 PM
Nice. The pickled jerky sounds very intriguing.

Yeah, **** sauce would definitely work in a larger quantity. Might have to reduce the sugar a bit though since there is some in the sauce or it might get too sweet.

You could also use something like Blair's After Death or Dave's Insanity (or even Ultra Death / Total Insanity) for the Tabasco, keeping the measurements the same. Being only about 2% of the total volume, it'll kick it up nicely but shouldn't blow out your palate. :2

pnoon
07-19-2011, 09:01 PM
Nice. The pickled jerky sounds very intriguing.

For making the Mexican jerky hotter, I'd just substitute something like Blair's After Death or Dave's Insanity (or even Ultra Death / Total Insanity) for the Tabasco, keeping the measurements the same. Being only about 2% of the total volume, it'll kick it up nicely but shouldn't blow out your palate. :2

Believe it or not, the Pickled Jerky marinade was my favorite of the 3.

T.G
07-19-2011, 09:08 PM
I can believe it. I'm intrigued by it because it's so different.

Don't get me wrong, nothing wrong with the others, but they are much more traditional.

longknocker
07-19-2011, 09:11 PM
I'm Hungry!:dr

pnoon
07-19-2011, 09:12 PM
I'm Hungry!:dr

Tell me about it.
Eating it is like eating potato chips. It's hard to stop.

jonumberone
07-19-2011, 09:16 PM
Peter, was this done on your Traeger or another smoker?

pnoon
07-19-2011, 09:21 PM
Peter, was this done on your Traeger or another smoker?

Traeger

T.G
07-19-2011, 09:29 PM
Which wood/pellets?

St. Lou Stu
07-19-2011, 09:43 PM
If any of that makes it to Shack I may be following you like a puppy!
Looks delicious brother!

pnoon
07-19-2011, 11:26 PM
Which wood/pellets?
Mesquite
If any of that makes it to Shack I may be following you like a puppy!
Looks delicious brother!

I can try and make that happen.

Smokin Gator
07-20-2011, 05:30 AM
Thanks for the recipes Peter. I do love making/eating jerky.

galaga
07-20-2011, 10:12 AM
T'was good! T'is gone....:tu

SDmate
07-20-2011, 06:44 PM
T'was good! T'is gone....:tu

WAIT!!!... what do you mean T'is gone...I didn't even get a TEXT!!!!:sl

pnoon
07-20-2011, 06:50 PM
WAIT!!!... what do you mean T'is gone...I didn't even get a TEXT!!!!:sl

Don't worry, there will be more made soon.

SDmate
07-20-2011, 06:52 PM
Don't worry, there will be more made soon.

:)

galaga
07-21-2011, 10:32 AM
WAIT!!!... what do you mean T'is gone...I didn't even get a TEXT!!!!:sl

QC testing.......;)

Kneo
07-24-2011, 09:59 PM
These look great. How well would it work in a dehydrater instead of a smoker?

T.G
07-24-2011, 10:03 PM
These look great. How well would it work in a dehydrater instead of a smoker?

About the same, just minus the smoke flavor.

jonumberone
08-06-2011, 04:16 PM
Peter is becoming my muse. :D
Today he inspired me to give Jerky a go!
I didn't use any of the marinades he listed, just whipped up a simple teriyaki.

Air drying

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/e2f5896d.jpg?t=1312665231

Hot off the smoker.
http://i867.photobucket.com/albums/ab234/jonumberone/cigar/d681fcdb.jpg?t=1312664968

Tastes amazing, I see tupperware filled with a variety of flavors in the near future.
Thanks for the Recipe,and inspiration, Peter! :tu

pnoon
08-06-2011, 04:26 PM
Looks great, Dom! My mouth is watering.
Experimenting with marinades is part of the fun.

Angry_Pirate
08-07-2011, 02:22 AM
:drDelicious!!

DMK
09-05-2011, 08:47 AM
Well this thread made me :dr
One of the local grocers had eye of the round roasts on for $1.99/lb.
So I picked up two yesterday and made a batch of Peter's Pickled and Honey BBQ. Just finished putting them in the dehydrator, pics to follow.:noon

irratebass
09-05-2011, 09:20 AM
:dr :dr :dr

PhotoOPmike
09-13-2011, 06:08 PM
Anyone use a smoker and if so would you mind sharing temp., time, etc.?

Thanks!

T.G
09-13-2011, 07:25 PM
Anyone use a smoker and if so would you mind sharing temp., time, etc.?

Thanks!

From the 1st post in the thread:
I used London Broil for the meat.
I froze the meat for ~ 2 hours. Makes it much easier to slice.
Placed the meat and marinade in a zip lock bag and refrigerated overnight.
I removed the meat from the marinade and let air dry on oven racks for ~90 minutes.
Dried on the smoker @ 200 for 2 hours.


and a little bit further down the thread...

Peter, was this done on your Traeger or another smoker?
Traeger

and

Which wood/pellets?Mesquite

pnoon
09-13-2011, 07:48 PM
Last time I did jerky, it only took 80 minutes.

Best to check it after an hour.

:2

Bill86
09-13-2011, 08:02 PM
80 Minutes for jerky :O

I must get a smoker.

pnoon
09-13-2011, 08:42 PM
80 Minutes for jerky :O

I must get a smoker.

That doesn't count the prep time before marinating. Marinating time. And drying time before smoking.

Worth every minute of effort, though.

:dr x 1,000,000

Bill86
09-13-2011, 08:45 PM
Oh yeah I knew it didn't include the prep time.

Even still dehydrators take much more time and my results have been from meh to decent. Nothing great though.

Col. Kurtz
09-17-2011, 02:16 PM
This thread made me try making jerky. We'll see how it goes:

Local Vet school just donated a lot of meat to my freezer, so if it doesn't work, no loss. :D

Took a little flank steak, sliced thin. Here it is marinating in 1.5% (by weight) Angelo's rub, 2% Lawry's seasoned salt, ? black pepper, covered in worcestershire sauce.

http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9571.jpg

And laid out on the rack going in the oven:

http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9573.jpg


And my oldest girl helping me disk last Saturday because is was still on my card:

http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9556.jpg



I'll let you guys know how it is in about four hours.

Wish me luck :tu

pnoon
09-17-2011, 02:49 PM
I'll let you guys know how it is in about four hours.

Wish me luck :tu

Best of luck, Jerry.
Looks like a winner.

Col. Kurtz
09-17-2011, 06:40 PM
I think it's jerky:

http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9575.jpg


http://i217.photobucket.com/albums/cc267/jdubx2/DSCN9577.jpg

pnoon
09-17-2011, 07:04 PM
:tu
How does it taste?

Bill86
09-17-2011, 07:10 PM
Looks like tasty jerky to me :tu

safariguy
09-18-2011, 07:22 AM
This thread made me try making jerky. We'll see how it goes:

Local Vet school just donated a lot of meat to my freezer, so if it doesn't work, no loss. :D

Uh, so what kind of meat is that, exactly? :r

Col. Kurtz
09-18-2011, 07:40 AM
:tu
How does it taste?

Looks like tasty jerky to me :tu

Tasted like spicy campfire ashes. Seriously, the tractor tire would have been better. After two bites, trashed the bunch.

Things I learned:
Not as much salt,
A little thicker slice, or perhaps shorter cook time.

Looking forward to playing with this again though.

Uh, so what kind of meat is that, exactly? :r
Purported to be cow. :tf

jonumberone
09-18-2011, 07:52 AM
Wow, I didn't notice this thread has been getting so much attention of late.

I have another batch going on the smoker during the games today.

Went with a spicy Schezwan style sauce/marinade
Not sure about which wood yet, but want to try mesquite.

Pics to follow! :banger

Brutus2600
09-18-2011, 08:30 AM
Posting for reference!

I'll need to make some of this soon...thanks for the recipe!

Blak Smyth
09-18-2011, 11:29 AM
Nice Peter. The only things in this world better than beef jerky are:

Venison jerky,
Cigars
& Good Beer

jonumberone
09-18-2011, 05:03 PM
Went With Mesquite wood.

Drying out
http://i867.photobucket.com/albums/ab234/jonumberone/cigar/843662ef.jpg?t=1316383448

On the smoker

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/63852857.jpg

Ready to eat

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/e5e8ab60.jpg

Still cooling down, but initial impressions are:
Like the marinade, but think hickory would have been a better choice of wood.
Still very good, nothing to turn my nose up at.

Bill86
09-18-2011, 05:10 PM
Looks tasty Dom :tu

GreekGodX
10-14-2011, 12:19 PM
Got some jerky marinading. Will throw it on the smoker either tomorrow or Sunday :dr

jonumberone
10-14-2011, 12:22 PM
About to slice some up myself.
Marinate overnight, on the smoker tomorrow, then force feed it to Peter on Sunday! :D

sevans105
10-14-2011, 12:35 PM
Love jerky! No capabilities/skills to make my own...Any one willing to sell/trade some of their wares?

pnoon
10-14-2011, 03:33 PM
About to slice some up myself.
Marinate overnight, on the smoker tomorrow, then force feed it to Peter on Sunday! :D

No force needed. :noon

sevans105
11-03-2011, 02:07 PM
http://theweek.com/article/index/220974/the-armys-newest-grub-caffeinated-beef-jerky

Saw this article and thought of you guys....New recipe idea perhaps?

Tristan
11-29-2011, 07:56 PM
Jerky, oh yeah!

http://www.utahwildlife.com/attachment.php?attachmentid=433&d=1300945446


Thanks for the post Peter! I've got a pellet smoker on the way and it looks like I need to marinate me some london broil!

jwintosh
12-09-2011, 12:27 AM
yeah, Peter's convinced me on a traeger too! next week baby!!

i've used london broil with the costco gourmet sauce as a marainade. in the dehydrator, bottom racks got a dusting of course black pepper. tastey!! looking forward to smoking some soon!!

pnoon
12-09-2011, 12:29 AM
yeah, Peter's convinced me on a traeger too! next week baby!!

i've used london broil with the costco gourmet sauce as a marainade. in the dehydrator, bottom racks got a dusting of course black pepper. tastey!! looking forward to smoking some soon!!

You'll be hooked in no time.

icehog3
12-09-2011, 12:40 AM
Is this where I post a picture of my empty jerky container, and sign up for the Jerky Newsletter?

Anybody have some jerky stickers I could buy? :D

pnoon
12-09-2011, 12:41 AM
Is this where I post a picture of my empty jerky container, and sign up for the Jerky Newsletter?

Anybody have some jerky stickers I could buy? :D

Sorry, Tom. you have to earn it.

icehog3
12-09-2011, 12:45 AM
Sorry, Tom. you have to earn it.

I have a gift card.

CasaDooley
12-09-2011, 02:19 AM
Is this where I post a picture of my empty jerky container, and sign up for the Jerky Newsletter?

Anybody have some jerky stickers I could buy? :D

Sorry, Tom. you have to earn it.

I have a gift card.

The gift cards only good for a bagel.:r

sevans105
12-09-2011, 05:17 AM
Gnostic bagel knowledge is for suckers. Give me jerky any day! Offer to trade still stands!

OLS
02-13-2012, 01:18 PM
I currently use a different method for my jerky. To comment on something Peter said on post #1, I think you
are actually better off with a thick sauce, it really works well in the end. Thin is good for imparting a salty
quality, but not much for flavor I have found. The thicker sauce the better, at least on my dehydrator.

http://www.nesco.com/category_449f7f01f1ea/subcategory_39febe0b9343/

This is the basic unit I use, although it doesn't look like this one. Mine is probably 4+ years old now, so their
R&D has cranked out a more spacey looking one I am sure.

I go to the store and decimate the reduced for quick sale rack. Beef is pretty good about not going so bad
that you can't make jerky out of it, even in a reduced rack. Never got bad beef that way. I am sure it could
happen. This method ensures I always have some variety. Usually get top sirloin steaks cut thin, round roasts
cut into medallions, chuck shoulder steak, almost any cut will do. I find a lot of T-Bones that way, too, and
they work well. Stay away from anything with the word ARM in it. Flavor is not worth the money at any price.
You have to do a lot more work with a knife than with London Broil, when you grab random kinds of meat, but
there is good flavor variety. Plus I have dogs and I enjoy meat cutting. Anything over 3/8 inch is kind of useless
and remember, fat does not dehydrate and it barely renders, in fact at jerky temps, it plain old DOESN'T render,
so avoid large fatty parts, and even good marbling is sometimes too much. I usually make two trays worth at a time.
Sometimes just for me, sometimes my co-workers buy it. Off the reduced rack, you can get the price down pretty
low. I don't use meat that is entirely brown, I would grill that, but not dehydrate it. As they say, it's all pink on the
inside, but jerky is too low a heat to risk it. And of course, your nose should tell you if it's safe, too. Even it a
person has no smoker, I would suggest getting a dehydrator if you ike jerky. They are about 35-50 bucks and
pay for themselves FAST, especially if you like jerky, which I don't have to tell you, is like gold price-wise.

I need to go back and check, I suddenly remember writing all this once before, haha.

ApexAZ
02-13-2012, 08:13 PM
I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.

Chainsaw13
02-13-2012, 08:16 PM
I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.

Brian, partially freeze the cut of meat, about 30 mins will do. That'll make it easier to slice. You don't want it frozen all the way, just partially.

pnoon
02-13-2012, 09:01 PM
I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.

Brian, partially freeze the cut of meat, about 30 mins will do. That'll make it easier to slice. You don't want it frozen all the way, just partially.

Bob is wise.

Sometimes I will buy the London Broil when it is on sale and freeze it. When I am ready to make my jerky, I thaw gradually in the refrigerator. When it is partially thawed, I slice it with a knife. I don't have/use a slicer.

dwoodward
02-13-2012, 09:38 PM
I make Jerky out of ground beef/deer with a jerky gun and a dehydrator. Ever tried this approach Peter? It's extremely simple and tasty.

pnoon
02-13-2012, 09:40 PM
I make Jerky out of ground beef/deer with a jerky gun and a dehydrator. Ever tried this approach Peter? It's extremely simple and tasty.

Can't say that I have.
Deer/venison jerky sounds delicious. But I would probably not grind the meat.

BigAsh
02-13-2012, 09:50 PM
was thinking to make some jerky on my drum this weekend....this thread pushed me over the proverbial edge!!

pnoon
02-13-2012, 09:54 PM
was thinking to make some jerky on my drum this weekend....this thread pushed me over the proverbial edge!!

Martinis during preparation and smoking are mandatory. :al

BigAsh
02-13-2012, 10:02 PM
Martinis during preparation and smoking are mandatory. :al

ABSOLUTE-ly.....or BEEFEATER-ly in my case....extra dry...with a twist :D

dwoodward
02-13-2012, 10:18 PM
ABSOLUTE-ly.....or BEEFEATER-ly in my case....extra dry...with a twist :D

I prefer TITOS-ly :D

pnoon
02-13-2012, 10:19 PM
I prefer TITOS-ly :D

Titos makes gin?
(If it's not gin, it's NOT a martini)

BigAsh
02-14-2012, 08:28 AM
Titos makes gin?
(If it's not gin, it's NOT a martini)

Peter, me, you and Jimmy Bond....we're a dying breed...

Stephen
02-14-2012, 09:22 AM
Last time I did jerky, it only took 80 minutes.

Best to check it after an hour.

:2
Didn't see it mentioned anywhere so I thought I'd ask. How do you test for doneness? If it isn't time, is it internal meat temperature?

pnoon
02-14-2012, 09:25 AM
By sight and taste.
Posted via Mobile Device

BnBTobacco
02-14-2012, 09:28 AM
I've never made my own Jerky before.... but now I want to. Anyone have any tips for a beginner??

OLS
02-14-2012, 06:38 PM
I made my own tips for doing it the way I do in the Recipes "Jerky" thread. As for convenience and doing it
in the Smoker thread, I will make it quick. Start with a cheaper cut of meat. Make sure you choose very LEAN meat.
Use more flavoring agent than you think you should. GET A DEHYDRATOR. Doing it on a smoker is a good idea, but if
I was going to get one or the other to make jerky, I'd go with the more versatile, less messy tool. it's also an inside
tool, which is good when it's cold. If you shop arond you can get one for 40 bucks. If you decide on a smoker
instead, watch your heat. You are not cooking meat, you are drying it.

snowdins
02-15-2012, 08:09 PM
This thread just pushed me to buy a dehydrator. Got one at Bed Bath and Beyond for 60 bucks. Can't wait!

OLS
02-16-2012, 12:28 PM
You are going to love that.

Welcome to the Asylum, by the way.

I have YET to dry any fruit, but I only bought it for jerky anyway. Always remember that initially you need to
dry for an hour at the highest setting, then you can turn it down and go to sleep or go out in the yard or whatever.
You can dry it on high til it's DONE, but if you are planning on going to work or to bed while it is jerking, make sure
it spends one hour on high for bacterial reasons. I am sure it will be in your instructions. Also, I do not
use any packaged cure, I just slather it in sauce and slap it on the machine. If you wanted to put it away for
months, then go with the cure mixes they make. I just eat/sell it too fast.

pnoon
04-22-2012, 04:28 PM
Peter, me, you and Jimmy Bond....we're a dying breed...

http://i73.photobucket.com/albums/i209/pnoon/Photoshop%20Fun%20Private/classicbond.jpg

jwintosh
04-23-2012, 10:14 AM
:hy

BigAsh
04-23-2012, 07:19 PM
http://i73.photobucket.com/albums/i209/pnoon/Photoshop%20Fun%20Private/classicbond.jpg

EXACTLY as I envisioned it....:r

icehog3
01-01-2013, 01:34 AM
http://i196.photobucket.com/albums/aa73/icehog3/2013a.png

jjirons69
06-25-2013, 09:11 AM
This thread got me to thinking last week so I made the plunge. 5 lbs of London broil, semi-frozen sliced into long, thin, 1-3 mm wide strips, marinated overnight. I pat-dried the meat, allowed 2 hours to air dry on cookie racks then dried it in the oven at 120-140F for 8 hours. Came out perfect. The trick was to turn the oven on for a minute of two with the door cracked open about an inch. Turn the oven off and allow the heat and vapor to vent from the oven. I think I turned it on once an hour throughout the day. I didn't want to cook it, just barely heat ever-so-slightly to help the dehydration along. No pictures, but my kids can't get enough. Next time marinate longer than 8 hours. It wasn't salty enough (for me) and I'd like more sweetness. Barely spicy, also. Thanks for the thread, Peter!

1/2 C Worcestershire
1/4 C Soy Sauce
2 t onion and garlic powders
2 t chili powder
2 t black pepper
1 T brown sugar
1 t mustard powder
2 T Franks hot sauce
1/2 t red pepper

pnoon
06-25-2013, 12:12 PM
Nicely done.

DMK
12-23-2013, 08:32 PM
Dug a eye of the round roast out of the freezer and...
http://i182.photobucket.com/albums/x57/dmkincanada/GEDC0057_zps106e5a3f.jpg
http://i182.photobucket.com/albums/x57/dmkincanada/GEDC0058_zps6e4222b4.jpg
http://i182.photobucket.com/albums/x57/dmkincanada/GEDC0063_zps085c8c6e.jpg
http://i182.photobucket.com/albums/x57/dmkincanada/GEDC0062_zpsc6f2cb1c.jpg
Too bad it won't last....:r

pnoon
12-23-2013, 08:51 PM
Looks great, Darryl.

DMK
12-23-2013, 09:23 PM
Even with the power going out, they turned out real nice.

Simple1
12-23-2013, 10:51 PM
Looks great!

I tried something a little different for venison jerky this year. I did it in both the oven with the door proped open a bit, and in the dehydrator.

1 cup soy, 1 cup whiskey, 1 table spoon A-1, 1 table spoon of Worcestershire, 2 tsp of liquid smoke, garlic powder, onion powder, pepper.

The whiskey added a nice little spice without heat. Marinated in the mix for about 3 days before cooking.

azar
02-23-2014, 02:18 PM
I normally use the dry rub high country puts out but the pickled has got my attention and over the next couple of days I am going to go on a jerky craze the only problem is there is never enough....

TFed
02-23-2014, 02:39 PM
OK probably sounds crazy to you but,

I have been told by 2 cardiologists to either give up cigars or beef and pork after they look at my labs and stress test results.
Since i don't like poultry, this means i eat a lot of fish and seafood for the past two years.
( still, cant help eating a steak once in a while. And breakfast meat a couple times a month)
I just wondered if anyone knows a way to make fresh fish into some sort of jerky? I have always in the past, relied on beef jerky at work for energy and food on busy nights.
and, while i haven't fished in years, my wife really wants to start.
Friends have told me that salmon is an easy catch just upriver from sodus bay ny in late august/early september so I was thinking of taking her there this year. ( I think it is best if you can guarantee a good catch for a first time out)

But i would like to make it last for a while and make use of the protein at work.

So, if you know some sort of jerky recipe for fresh fish( especially salmon) that i could experiment with over the next several months,

I would love it.

Robulous78
02-23-2014, 06:41 PM
Beef jerky pass? :dr

x2

T.G
02-23-2014, 07:17 PM
OK probably sounds crazy to you but,

I have been told by 2 cardiologists to either give up cigars or beef and pork after they look at my labs and stress test results.
Since i don't like poultry, this means i eat a lot of fish and seafood for the past two years.
( still, cant help eating a steak once in a while. And breakfast meat a couple times a month)
I just wondered if anyone knows a way to make fresh fish into some sort of jerky? I have always in the past, relied on beef jerky at work for energy and food on busy nights.
and, while i haven't fished in years, my wife really wants to start.
Friends have told me that salmon is an easy catch just upriver from sodus bay ny in late august/early september so I was thinking of taking her there this year. ( I think it is best if you can guarantee a good catch for a first time out)

But i would like to make it last for a while and make use of the protein at work.

So, if you know some sort of jerky recipe for fresh fish( especially salmon) that i could experiment with over the next several months,

I would love it.

I've used Alton Brown's beef jerky recipe and had excellent results, here is his salmon recipe which employs a similar method:

http://www.foodnetwork.com/recipes/alton-brown/salmon-jerky-recipe.html

Robulous78
02-23-2014, 07:46 PM
OK probably sounds crazy to you but,

I have been told by 2 cardiologists to either give up cigars or beef and pork after they look at my labs and stress test results.


They said give up beef and pork OR cigars? not beef and pork AND cigars?

your Doc's must be cooler than mine...

gotta watch out for those cigar loving bovine, Also...

http://www.pxleyes.com/images/contests/labeled-cow/infosteps/fullsize/51610_5058ddd344605.jpg

:lr I'm Silly...

TFed
02-24-2014, 12:38 AM
thanks for the recipe, sounds perfect!

And yep, having been a nurse in the ICU for 16 years, I know which doctors are the coolest.

I have one cardiologist and one pain management doc who both smoke cigars :)


In fact, one of them was honored by the Buffalo Bills a few years ago for having attended the most consecutive home games.

He has never missed one in the years since I met him.

Also, the partner of my pulmonologist, a lung specialist, smokes cigarettes!!!! But he is not cool.

But you know the nicotine has the effect of clamping down your blood vessels at the same time it shoots stored fat into them. so, restrict saturated fats to reduce the chance that one of my cigars will pop loose a piece of plaque and give me a heart attack.
Eat lots of mono-unsaturated fats to try and reduce the fat already there.
So, these guys are cool with responsible adults "picking your own poison" so to speak. They just encourage me not to pick them all.
Being old and out of shape, plus working nights, I do need to cut back somewhere.

above all: You do have to enjoy life. And a cigar with the right libation makes it very enjoyable.

funny how you found that pick of a smoking cow for a thread on (essentially) smoking meat :)

azar
02-25-2014, 07:18 PM
OK probably sounds crazy to you but,

I have been told by 2 cardiologists to either give up cigars or beef and pork after they look at my labs and stress test results.
Since i don't like poultry, this means i eat a lot of fish and seafood for the past two years.
( still, cant help eating a steak once in a while. And breakfast meat a couple times a month)
I just wondered if anyone knows a way to make fresh fish into some sort of jerky? I have always in the past, relied on beef jerky at work for energy and food on busy nights.
and, while i haven't fished in years, my wife really wants to start.
Friends have told me that salmon is an easy catch just upriver from sodus bay ny in late august/early september so I was thinking of taking her there this year. ( I think it is best if you can guarantee a good catch for a first time out)

But i would like to make it last for a while and make use of the protein at work.

So, if you know some sort of jerky recipe for fresh fish( especially salmon) that i could experiment with over the next several months,

I would love it.

Try the high country rub for fish I have used it a few times on trout and has worked well. I have used it on salmon that I have gotten over the years. I think cabelas packs it.

azar
02-25-2014, 07:20 PM
Also have the pickled jerky recipe in the dehydrator right now it will be done in the morning can not wait to try it.

azar
02-26-2014, 12:50 PM
Also have the pickled jerky recipe in the dehydrator right now it will be done in the morning can not wait to try it.

Hmm could have waited for that not my best! Glad I did not make a big batch. It is a little weaker then me and the family likes. Still it is okay. Broke out our old favorite
2-5# meat (less meat the stronger it will be for you)
1 bottle teriaki sauce
1/2 cup brown sugar
1/4 cure salt
1/2 cup red wine

Boil all together except the wine allow to cool pour mix and wine over meat let stand in fridge for 24hrs and dry for 10-12 hours depending how dry you want it